Curried Lamb Sosatie

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Preparation info
    • Difficulty

      Easy

Appears in
Braai the Beloved Country

By Jean Nel

Published 2014

  • About

The best cut for kebabs is from the leg of the lamb. It’s more tender than the shoulder part.

Ingredients

Lamb

  • 2 kg deboned lamb, cubed 2.5 cm or close
  • metal skewers

Method

Heat the butter and oil in a pan. Fry the onions until softened. Stir in the garlic, ginger, curry powder, turmeric and sugar for a minute. Add vinegar, chutney and sherry and bring to the boil. Season. Take off the heat and cool down to room temperature.

Place the cubed lamb in a bowl, add the curry marinate and coat evenly. Add the bay leaves, cover and marinate for 6 to 24 hours, sti